Where to find curry leaves

In this part of the world, food looks naked without curry leaves in it. Below, everything you need to know in order to understand their significance and use them in your cooking at home. Native to India and totally unrelated to curry powder curry leaves are glossy, pointy, almond-shaped pinnate leaves with a complex citrus flavor often described as reminiscent of lemongrass, anise, and asafetida —but none of these comparisons do it justice.

You have to taste and smell a curry leaf to grasp its essence. Known to have medicinal properties, they are used in other parts of Asia as well, including Sri Lanka and Malaysia. Curry leaves are generally used at the beginning of the cooking process or as a final flourish. Typically, they are combined with mustard seeds and coconut oil to form a bouquet of flavors. Pop a teaspoonful of mustard seeds in hot, shimmering coconut oil. Turn off the heat, add a handful of curry leaves and, if you like, a few dried red chilies and a touch of turmeric powder.

But none of these revelations have created the same seismic shift in my cooking as the first time I cooked with curry leaves. If you're not familiar with curry leaves, they might remind you a bit of curry powder. But this leafy herb is world's away from an Anglo-Indian spice blend.

Instead, curry leaves, which look like smaller, more delicate bay leaves, have a uniquely citrusy, nutty aroma all their own. And for South Indian cooks, they're as indispensable as chile peppers and black mustard seeds, a key component of coconut vegetable stir-fries and deeply aromatic, creamy dals.

After wondering "where can I buy curry leaves," I scored them from Patel Bros. Add your own review. Super fresh product arrived clean and intact with no mold or defects.

Pungent aroma apparent even through the shipping container. Disadvantages: One ounce as shipped can be used only for dishes. Get a couple. Freeze or dry to preserve. Was the above review useful to you?

Shakila Rajput. Your Picks. Read more product reviews.